There are many versions of Pancit and most of them typically come served with pork or chicken.
Give your diners something to get excited about with this visually striking version made with squid and squid ink.
Chef Tips and Techniques
- You can add shrimp and meat to the dish.
- This noodle dish can also be served with a garlic vinegar dip as a condiment on the side.
- 250g Squid, cleaned
- 65g Knorr Chicken Powder 1kg
- 15ml Canola Oil
- 80g White Onions, finely sliced
- 50g Garlic, minced
- 30g Ginger, finely minced
- 80g Tomatoes, seeded and finely sliced
- 750ml Squid Heads and Tentacles, seasoned
- 10g Black Pepper, crushed
- 30ml Squid Ink
- Vermicelli Noodles
- 15ml Canola Oil
- 10g Garlic, minced
- Squid (body part)
- 1pc Red Finger Chilli
- 30g Chicharon, crushed
- 10g Celery Leaves, chiffonaded
- 2pc Calamansi, sliced in half
- Separate the tentacles from the body. Slice the body into half inch segments. Make crosshatch incisions on the top side of the meat.
- In a medium sized wok, heat oil.
- Sweat the onions, garlic, ginger and tomatoes until fragrant.
- Add the squid head and tentacles. When the squid has turned color, add the water. Season the liquid with Knorr Chicken Powder and black pepper. Bring to a boil. Add the black squid ink. Taste and adjust seasoning.
- Add the vermicelli noodles. Stir from time to time to make sure that the noodles are well incorporated with the broth.
- To prepare the garnish, heat a separate pan over high heat.
- Add the oil. Add the seasoned squid then the garlic. This is so as not to burn the garlic. When the squid has turned color, set aside. Do not overcook the squid.
- Transfer the noodles onto a serving plate. Arrange the sautéed squid on top and the grilled chili on top.
- Sprinkle with crushed chicharon and chiffonade of celery leaves. Best served with calamansi as a condiment.